Add some zest to your spring with this easy-peasy lemon-squeezy meal. Taking just 10 minutes to prep, just pop it all in the slow cooker before work and leave the flavours to work their magic.
The chicken and butterbeans provide plenty of satisfying protein to fill you up, while the greens add oodles of seasonal nutrition and freshness to energise you. It’s also easy to tweak this recipe: sub the kale for watercress or spinach, the butterbeans for chickpeas or cannellini beans.
You can also double-up the ingredients and freeze a batch for another day. Quick, versatile and tasty - it’s the perfect mid-week meal.
1 tbsp oil
4 chicken portions (remove the skin if using thighs or legs)
2 tbsp cornflour
3 cloves garlic, crushed
2 tsp cinnamon
2 tsp ground coriander
1 tsp dried chilli flakes
100ml chicken stock
Zest and juice of 2 lemons
250g bag of kale or spring greens
1 tin of butterbeans
Nice, easy and tasty. I was looking for a warming recipe cos it's gone cold again this week so did this one for tea. I will definitely be doing it again, and loved the spices.
HI Debra, I made this the other day and it was left for 8 hours on low, and it was fine. I think 6 hours is the minimum time.
my only slight problem with this is that it cooks for 6 hours. I'm out of the house a lot longer than that on a weekday so this will have to be a weekend one. Still looks tasty though!
we use slow cookers a lot in the cold weather,. but usually put them away this time of year. But this sort of recipe would be nice, not too heavy.
slow cookers have a bit of an elderly reputation, but they are a great idea for those of us too worn out to cook in the evening. All the work gets done in the morning when I have the energy.